Arugula, Radicchio and Parmesan Salad

Total Time:
10 min
Prep:
10 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 8 ounces baby arugula
  • 1/2 head radicchio, sliced thin crosswise
  • 1 endive, sliced thin crosswise
  • Lemon Vinaigrette:
  • 1/3 cup freshly squeezed lemon juice
  • 2/3 cup good olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 pound chunk of Italian Parmesan cheese
Directions
  • Place the arugula, radicchio and endive in a medium bowl.

  • In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards on top of the salad. Toss gently and serve immediately.


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